Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mango, Lime, and Ginger Cheesecake
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- #116567
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
CRUST
30 gingersnap cookies
1 tablespoon sugar
3/4 stick butter, melted
FILLING
16 ounces cream cheese
1/2 cup sugar
1 cup heavy cream
1/4 cup lime juice
2 tablespoons chopped crystallized ginger
1 mango, peeled, halves diced
1 tablespoon grated lime peel
TOPPING
1 mango, peeled and halved
1 tablespoon sugar
1 tablespoon chopped crystallized ginger
lime slices cut in half, for garnish
directions
Coat an 8X2 1/2 inch pan with nonstick spray.
CRUST: Process cookies and sugar in blender until crumbs form. Add butter, pulse to blend. Press over bottom and halfway up sides of pan. Put in freezer.
FILLING: Beat cream cheese, sugar, and 1/4 cup cream, lime peel and juice and ginger in bowl until smooth and fluffy. Fold in mango.
In second bowl, beat 3/4 cup cream until soft peaks form. Fold in cheese mixture. Spoon into crust. Refrigerate 5 hours.
TOPPING: Cut each mango in half lengthwise and then into slices. Place in bowl, sprinkle with sugar and ginger, stir, then let stand 20 minutes.
Invert cake onto serving platter. Fan mango slices on top of cake. Apply garnish.
added by
Friday13
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
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